Pressure molded proteinaceous wafers, ingredient inclusions, cookies, and waffle food products; pressure molding process method, mass balanced and viscosity specific batter for the manufacture of these food products, and final proteinaceous food products derived utilizing such

ABSTRACT

Novel, edible, pressure molded proteinaceous wafer, waffle, inclusion ingredient, and cookie food products are derived utilizing an engineered batter formulation of proteinaceous materials, water, oils/fats, flavors, and select percentages of carbohydrates. The batter has a specific mass balance ratio that allows the wafers to be consistently manufactured on process equipment that was designed for carbohydrate wafer, waffle, or cookie processing. The novel engineered mass balance-based protein formulation provides a batter that can be pumped, utilizes standard steam port pressure relief systems, and results in a final food product that has marketable organoleptic qualities as a component in fabricated protein bars/snacks, confections, as an inclusion in other foods, or as an independent snack food, frozen breakfast food, cookie, or cone product.

CROSS-REFERENCE TO RELATED APPLICATION

[0001] This application claims priority of Provisional patentapplication serial No. 60/340,236, filed on Dec. 14, 2001.

FIELD OF THE INVENTION

[0002] This invention relates to high-protein, molded, bakedwafer-waffle-cookie food products, the batter for such food products,and methods of making such food products.

BACKGROUND OF THE INVENTION

[0003] Currently, all molded, baked, wafer-waffle-cookie food productsare made from high carbohydrate/fat/lecithin/water batter formulations,processed on expensive continuous process lines, utilizing molding plateand drum technology, including but not limited to large scale commercialequipment from Hebenstreit and Franz Haas. Such specialized processequipment systems have been designed for mixing, pumping, applying(depositing), molding, baking, and processing high carbohydrate-basedbatters and resulting final molded food products including

[0004] bars/cones/confections/inclusions/waffles/wafercookies/pizzelles/fortune cookies. High protein batters and resultingfood products cannot be easily processed on this equipment due to thefact these highly engineered standardized process systems have beendesigned specifically for handling highcarbohydrate/water/fat/oil/lecithin batters having known properties.

SUMMARY OF THE INVENTION

[0005] The invention relates generally to a novel engineered massbalance batter formulation of proteins/carbohydrates to water with aspecified viscosity range for commercially processable proteinaceouspressure molded fabricated food products including plainwafers/waffles/cookies, flavored wafers/waffles/cookies, layered waferbars, enrobed wafer bars, flavored wafer bars, sandwich wafer snacks,proteinaceous inclusion ingredients, fabricated wafer inclusionbars/cookies/confections, crème filled wafer food products, coneproducts, wafer confections, and pizzelle wafer cookies, Chinese fortunecookies, and high moisture breakfast waffles.

[0006] However, the inventive engineered mass balance formulation ofproteins/fat/lecithin/water/flavor systems, and carbohydrates, allowshigh-protein batters and resulting wafers to be processed on existingprocess equipment, without requiring extensive re-engineering andmodification of the wafer equipment, including new wafer molding platesteam pressure release ports, batter mixing and pumping/piping systems,and batter applicator (depositing) heads.

[0007] The novel, edible, proteinaceous batter formulation is engineeredfor a necessary specific mass balance ratio for consistent manufacturingof the pressure molded food products on equipment designed specificallyfor standard high carbohydrate formulation batter processing. Thisinventive mass balance—viscosity controlled batter technology has beenengineered to have process-related properties that are similar oridentical to those of the standard high percentage carbohydrate-basedbatters and final food products, so that they can be processed on theequipment that is designed for such. It was discovered that the massbalance—controlled viscosity formulation ratio is crucial. Without themass balance—viscosity ratio, a protein-based batter would significantlyincrease standard steam port pressure, with possible explosionramifications; costly steam port modification of the standard processmolding equipment would have to be undertaken, which would includere-engineering and manually modifying all of the wafer molding platesteam pressure release ports to specifically handle identified steampressure requirements. In addition, the batter mix and pump systemswould need to be modified to handle high batter viscosities, and plateapplicator nozzles for the new batters would have to be modified forhandling the high water, highly viscous batter application.

[0008] The novel technology addresses these items, for it is based onutilizing a formulation of proteinaceous materials, with selectdispersant—agglomerated proteinaceous materials in conjunction withfiller proteinaceous materials, or structural case hardeningproteinaceous materials, and/or encapsulated proteinaceous ingredientsand carbohydrates. This formulation is blended and mixed with a specificamount of water, desired sweetener/flavoring agent system, lecithin, andoil/fat, and blended thoroughly until well mixed and possessing a smoothbatter-like property. The specific solids: water mass balance ratio isfrom 1.00:0.500 to 1.00:4.00, not including any fats or lecithin in thebatter. The batter must also possess a viscosity of greater than 100centipoise but less than 25,000 centipoise at 24° C. The specificformulation of proteinaceous material ingredients is designed to bebroad, but allows for the use of combinations of whey protein isolate,modified wheat protein isolate, gluten, soy protein isolate, wheyprotein concentrate, textured wheat protein, instantized whey proteinisolate, instantized whey protein concentrate, milk protein concentrate,milk protein isolate, instantized milk protein isolate, soy proteinconcentrate, instantized soy protein, hydrolized collagen, gelatin,hydrolyzed gelatin, rennet casein, acid casein, egg protein, caseinates,instantized caseinates, single cell proteins, and encapsulated and/ordenatured and/or crosslinked versions of such in calculated ratios.

[0009] The formulation of proteins/carbohydrates is mixed with water tomeet the engineered mass balance—viscosity requirements. It is thenblended thoroughly to eliminate particle clumping. Lecithin, sweetener,flavor systems, and oil/fat are then added to the mixed batter andfurther blended and properly dispersed within the protein matrix. Thebatter is then pumped and directly applied to the molding plates orheated drum mold. The high temperature plates are then closed upon eachother, sandwiching the batter or the heated drum turns. The water in thebatter is converted to steam and flashed off through the steam pressurerelease ports. The food product is baked to desired moisture content ofless then 25% but greater than 1%. The resulting final food product is amolded, structurally stable, and possessing a proteinaceous profile ofgreater than 25% dry weight. This molded food product is then optionallyfurther processed into layered wafer crème bars, enrobed wafer crèmebars, flavored wafer crème bars, sandwich wafer snacks, cone products,crème filled wafer products, converted into wafer inclusions for otherbars/snacks/confections/foods, a wafer snack food product, a wafercookie product (pizzelle), or a frozen breakfast waffle.

[0010] This invention features pressure molded proteinaceouswafers-cookies-waffles with greater than 25% dry weight proteincomposition, the pressure molding process to make such, and allresulting fabricated foods/confections/ingredients made utilizing theproteinaceous molded food items.

[0011] The proteinaceous molded foods may be made utilizing a proteinblend consisting of proteinaceous ingredients, water solubleproteinaceous materials, and filler proteins, including whey proteinisolate, modified wheat protein isolate, gluten, soy protein isolate,whey protein concentrate, textured wheat protein, textured vegetableprotein, single cell protein, instantized whey protein isolate,instantized whey protein concentrate, milk protein concentrate, milkprotein isolate, instantized milk protein isolate, soy proteinconcentrate, instantized soy protein, hydrolyzed collagen, gelatin,hydrolyzed gelatin, rennet casein, acid casein, egg protein, caseinates,instantized caseinates, and/fat and/or lecithin and/or wax and/orcarbohydrate encapsulated versions or crosslinked or denatured versionsof such. The proteinaceous ingredients may be crosslinked or bridgedutilizing chemical and enzymatic crosslinking and/or bridging agents.These protein ingredients can optionally be blended with a carbohydrateincluding flour, starch, modified starch, soluble fiber, insolublefiber, sugar, carbohydrate syrup, sugar alcohol, and modified flour.

[0012] The proteinaceous molded food item may be manufactured utilizinga protein/carbohydrate batter with a mass balance solids to water ratiobetween 1.00:0.500 to 1.00:4.00, not including the fats or lecithinincluded in the batter. The protein wafers may be manufactured inpressure molding systems, utilizing heated molding plates or drum, withtemperatures less than 500° F. but greater than 100° F. The moldedproteinaceous food item may be manufactured utilizing a protein batterwith a viscosity less than about 25,000 centipoise (cP) but greater than100 centipoise (cP), with the preferred being less than 5,000 cP butgreater than 500 cP. The proteinaceous food products may be utilized tomake flavored wafers, layered wafer bars, enrobed wafer bars, flavoredwafer bars, sandwich wafer snacks, proteinaceous inclusion ingredients,fabricated wafer inclusion bars/cookies/candies, crème filled waferproducts, wafer cone products, wafer confections, wafer cookies, andpizzelle wafer cookies, breakfast waffles, and a Chinese fortunecookie-like product.

DESCRIPTION OF THE PREFERRED EMBODIMENTS OF THE INVENTION

[0013] The following are examples of the invention:

EXAMPLE 1

[0014] A batter blend of ingredients consisting of 21% instantized(lecithin agglomerated) whey protein isolate (92% protein), 21% texturedwheat protein (72% protein), 3% lecithin, 1% rice bran oil, 0.2%Sucralose (artificial sweetener), 0.1% vanillin, and 55% water wereblended in a high speed homogenizing mixer until thoroughly liquefiedinto a batter-like consistency. The protein batter product was thendirectly applied to a preheated (310° F.) Heibenstreit stainless steelmolded wafer plate. The plates were closed and locked in place, applyingdirect heat to the 2 mm batter sheet. Steam released through the ventsand the product was cooked, under pressure, for 2.0 minutes. Finalprotein wafer was durable and low moisture (˜2% moisture).

[0015] The solids to water mass balance of the batter is 1.00:1.25 andthe viscosity of the batter (no added emulsifying agents, fats,sweeteners) was 1933 cP (±12% torque) @ 23.1° C. as run on a BrookfieldDV-II+ Viscometer.

[0016] Final chemical composition of the pressure molded protein waferwas 78% protein, 5% fat, and −9% carbohydrate.

EXAMPLE 2

[0017] A batter blend of ingredients consisting of 99 lbs (26%)instantized (lecithin agglomerated) whey protein isolate (@92% protein),40 lbs (10.5%) textured wheat protein (@72% protein), 40 lbs wheatflour, 3% lecithin, 1% rice bran oil, 0.2% Sucralose (artificialsweetener), 0.1% vanillin, and 200 lbs (53%) water were blended in ahigh speed square vessel mixer until thoroughly liquefied/blended into abatter-like consistency. The proteinaceous batter was then pumpedthrough an overhead stainless steel 2 inch pipe system to the wafermachine and wand applied to preheated (˜210° F.) Haas stainless steelmolded wafer plates. The plates were closed and locked in place,applying direct heat to the 2 mm batter sheet. Steam released throughthe vents and the product was cooked, under pressure, for 2.0 minutes.Final protein wafer was durable and low moisture (˜2% moisture).

[0018] The solids to water mass balance of the batter is 1.00:1.12 andthe viscosity of the batter (no added emulsifying agents, fats,sweeteners) was 1600 cP (±40.7% torque) @ 24.1 C as run on a BrookfieldDV-II+ Viscometer. The chemical composition of the wafer product is 67%protein, 22% carbohydrate, and 6% fat.

EXAMPLE 3

[0019] Proteinaceous batter ingredients consisting of 18 parts (18%)instantized whey protein isolate, 12 parts (12%) textured wheat protein,12 parts (12%) soy protein isolate, 3 parts (3%) lecithin, 1 part (1%)rice bran oil, 0.2 parts Sucralose (artificial sweetener), 0.1parts—lemon oil, and 53 parts (53%) water were blended in a high speedhomogenizing mixer until thoroughly liquefied into a smooth batter-likeconsistency. The protein batter product was then directly applied to apreheated (310° F.) Teflon coated pizzelle wafer cookie molding platesystem. The plates were closed and locked in place, applying direct heatto the 2 mm batter sheet. Steam released through the vents and theproduct was cooked, under pressure, for 2.5 minutes. Final high proteinmolded pizzelle wafer cookie was light weight, low moisture (<2%), andpossessed a composition of 78% protein, 7% fat, and 4% carbohydrate.

[0020] The solids to water mass balance of the batter is 1.00:1.27 andthe viscosity of the batter (no added emulsifying agents, fats,sweeteners) was 2000 cP (±11.5% torque) @ 23.8° C. as run on aBrookfield DV-II+ Viscometer.

EXAMPLE 4

[0021] A batter blend of ingredients consisting of 99 lbs (26%)instantized (lecithin agglomerated) whey protein isolate (@92% protein),40 lbs (10.5%) textured wheat protein (@72% protein), 40 lbs wheatflour, 3% lecithin, 1% rice bran oil, 0.2% Sucralose (artificialsweetener), 0.1% vanillin, and 200 lbs (53%) water were blended in ahigh speed square vessel mixer until thoroughly liquefied/blended into abatter-like consistency. The proteinaceous batter was then pumpedthrough an overhead stainless steel 2 inch pipe system to the wafermachine and wand applied to preheated (˜210° F.) Haas stainless steelmolded wafer plates. The plates were closed and locked in place,applying direct heat to the 2 mm batter sheet. Steam released throughthe vents and the product was cooked, under pressure, for 2.0 minutes.Final protein wafer was durable and low moisture (˜2% moisture).

[0022] The solids to water mass balance of the batter is 1.00:1.12 andthe viscosity of the batter (no added emulsifying agents, fats,sweeteners) was 1600 cP (±40.7% torque) @ 24.1 C as run on a BrookfieldDV-II+ Viscometer. The chemical composition of the wafer product is 67%protein, 22% carbohydrate, and 6% fat.

[0023] Wafers were then transferred to a layering system where waferswere then taken individually, and a thin layer of hot protein—fat crèmewas applied to the top of 3 (three). The crèmed wafers were thenassembled a book format—placing one on top of the other, with the lastno-crème wafer going on top, creating awafer-crème-wafer-crème-wafer-crème-wafer product. The product was thenallowed to cool, and then cut into four 1.25″×5″ layered wafer crèmeprotein bars.

EXAMPLE 5

[0024] A batter blend of ingredients consisting of 20 parts wheat flour(26%), 10 parts (13%) whey protein isolate, 2 parts dried egg whitepowder (2.5%), and 36 parts (46%) water were blended in a high speedmixer until thoroughly liquefied into a batter. The protein batterproduct was then directly applied to a preheated (350° F.) Heibenstreitstainless steel molded wafer plate. The plates were closed and locked inplace, applying direct heat to the 3 mm batter sheet. Steam releasedthrough the vents and the product was cooked, under pressure, for 2.5minutes. Final protein wafer was durable and low moisture.

[0025] Final chemical composition of the pressure molded 5″×7″proteinaceous wafer was 38% protein, 3% fat, and 56% carbohydrate.

[0026] The solids to water mass balance of the batter is 1.00:1.12 andthe viscosity of the batter (no added emulsifying agents, fats,sweeteners) was 660 cP (±16.4% torque) @ 24.5° C. as run on a BrookfieldDV-II+ Viscometer.

EXAMPLE 6

[0027] Proteinaceous batter blend of ingredients consisting of 15 parts(14%) whey protein isolate, 20 parts (19%)wheat flour, 5 parts (5%)composite protein (@85% protein), 5 parts (5%) rennet casein, and 60parts (57%) water were blended in a high speed mixer until thoroughlyliquefied into a batter-like consistency. The proteinaceous batterproduct was then directly applied to a preheated (300° F.) Heibenstreitstainless steel molded wafer plate. The plates were closed and locked inplace, applying direct heat to the 3 mm batter sheet. Steam releasedthrough the vents and the product was cooked, under pressure, forapprox. 2 minutes. Final protein wafer was durable and low moisture(<2%).

[0028] The solids to water mass balance of this batter is 1.00:1.33 andthe viscosity of the batter (no added emulsifying agents, fats,sweeteners) was 556 cP (±13.7% torque) @ 24.1° C. as run on a BrookfieldDV-II+ Viscometer.

[0029] Final chemical composition of the pressure molded 5″×7″ proteinwafer was 52% protein, 3% fat, and 40% carbohydrate.

EXAMPLE 7

[0030] Proteinaceous batter blend of ingredients consisting of 15 parts(14%) whey protein isolate, 20 parts (19%) wheat flour, 5 parts (5%)composite protein (@85% protein), 5 parts (5%) rennet casein, and 60parts (57%) water were blended in a high speed mixer until thoroughlyliquefied into a batter-like consistency. The proteinaceous batterproduct was then directly applied to a preheated (300° F.) Heibenstreitstainless steel molded wafer plate. The plates were closed and locked inplace, applying direct heat to the 3 mm batter sheet. Steam releasedthrough the vents and the product was cooked, under pressure, forapprox. 2 minutes. Final protein wafer was durable and low moisture(<2%).

[0031] The solids to water mass balance of this batter is 1.00:1.33 andthe viscosity of the batter (no added emulsifying agents, fats,sweeteners) was 556 cP (±13.7% torque) @ 24.1° C. as run on a BrookfieldDV-II+ Viscometer.

[0032] Final chemical composition of the pressure molded 5″×7″ proteinwafer was 52% protein, 3% fat, and 40% carbohydrate.

[0033] 4 (four) of the above described wafers were then placed flatdown, individually, and a thin layer of hot vanilla flavored proteincrème was applied to the top of 3 (three). The wafers were thenassembled in a book format—placing one on top of the other, with thelast no-crème wafer going on top, creating awafer-crème-wafer-crème-wafer-crème-wafer product. The product was thenallowed to cool, and then cut into four 1.25″×7″ protein bars.

EXAMPLE 8

[0034] Proteinaceous ingredients consisting of 25% instantized wheyprotein isolate, 23% textured wheat protein, 3% lecithin, 1.5% higholeic safflower oil, 0.2% Sucralose (artificial sweetener), 1% nutmegspice powder, 3% cinnamon spice powder, and 51% water were blended in ahigh speed mixer until thoroughly liquefied into a batter-likeconsistency. The protein batter product was then directly applied to apreheated (390° F.) Heibenstreit stainless steel molded wafer plate. Theplates were closed and locked in place, applying direct heat to the 5 mmbatter sheet. Steam released through the vents and the product wascooked, under pressure, for 3 minutes. Final protein wafer was durableand low moisture (<4%).

[0035] The solids to water mass balance of this batter is 1.00:1.03 andthe viscosity of the batter was 4900 cP (±29.5% torque) @ 24.1° C. asrun on a Brookfield DV-II+ Viscometer. Final chemical composition of thepressure molded 5″×7″ protein wafer was 78% protein, 8.5% fat, and 7.5%carbohydrate.

EXAMPLE 9

[0036] Proteinaceous batter blend of ingredients consisting of 16.6%whey protein isolate, 16.6% dried egg white powder, 16.6% wheat flour,and 50% water were blended in a high speed mixer until thoroughlyliquefied into a batter-like consistency. The protein batter product wasthen directly applied to a preheated (225° F.) Heibenstreit stainlesssteel molded wafer plate. The plates were closed and locked in place,applying direct heat to the 5 mm batter sheet. Steam released throughthe vents and the product was cooked, under pressure, for 3-4 minutes.Final protein wafer was durable and low moisture.

[0037] The solids to water mass balance of this batter is 1.00:1.00 andthe viscosity of the batter (no added emulsifying agents, fats,sweeteners) was 2450 cP (±62% torque) @ 25° C. as run on a BrookfieldDV-II+ Viscometer.

[0038] Final chemical composition of the pressure molded 5″×7″ proteinwafer product was 60% protein, 3% fat, and 30% carbohydrate.

EXAMPLE 10

[0039] Proteinaceous ingredients consisting of 17% wheat flour, 17% riceflour, 9% acid casein, 2% dried egg white powder and 56% water wereblended in a high speed mixer until thoroughly liquefied into abatter-like consistency. The protein batter product was then directlyapplied to a preheated (325° F.) Heibenstreit stainless steel moldedwafer plate. The plates were closed and locked in place, applying directheat to the 5 mm batter sheet. Steam released through the vents and theproduct was cooked, under pressure, for 2-3 minutes. Final protein waferwas durable and low moisture (<4%).

[0040] The solids to water mass balance of this batter is 1.00:1.26 andthe viscosity of the batter (no added emulsifying agents, fats,sweeteners) was 1300 cP (±10.2% torque) @ 25.6° C. as run on aBrookfield DV-II+ Viscometer.

[0041] Final chemical composition of the pressure molded 5″×7″ proteinwafer was 25% protein, 3% fat, and 64% carbohydrate.

EXAMPLE 11

[0042] Proteinaceous batter blend of ingredients consisting of 24% wheyprotein isolate, 22% textured wheat protein, and 54% water were blendedin a high speed mixer until thoroughly liquefied into a batter-likeconsistency. The protein batter product was then directly applied to apreheated (375° F.) Heibenstreit stainless steel molded wafer plate. Theplates were closed and locked in place, applying direct heat to the 5 mmbatter sheet. Steam released through the vents and the product wascooked, under pressure, for 3-4 minutes. Final protein wafer was durableand low moisture.

[0043] The solids to water mass balance of this batter is 1.00:1.14 andthe viscosity of the batter (no added emulsifying agents, fats,sweeteners) was 2600 cP (±15.6% torque) @ 23.1° C. as run on aBrookfield DV-II+ Viscometer.

[0044] Final chemical composition of the pressure molded 5″×7″ proteinwafer product was 83% protein, 3% fat, and 10% carbohydrate.

[0045] The wafers were then placed into a single arm mixer andthoroughly ground into small pieces (for inclusion in other foods)ranging in size from 1 mm×1 mm to 10 mm×20 mm. The wafer pieces, termedinclusions, were then incorporated into a peanut butter protein crème ata ratio of 1 part wafer:2 parts peanut butter protein crème. Thecombination product was then thoroughly blended together at atemperature of approximately 40-45° C., followed by molding into a barutilizing a UHMW polymer mold, chilling the molded bar matrix in atemperature controlled unit to 7° C. for set-up, followed by removingbar slab from mold, cutting slab into 1.25″×6″ bars, followed byapplying a protein based compound chocolate crème coating.

What is claimed is:
 1. A proteinaceous molded wafer food productcomprising greater than 25% dry weight protein.
 2. The food product ofclaim 1 comprising at least 50% protein.
 3. The food product of claim 2comprising from 55% to 85% protein.
 4. The food product of claim 1further comprising at least 4% carbohydrate.
 5. The food product ofclaim 4 comprising from 4% to 10% carbohydrate.
 6. The food product ofclaim 1 comprising from 25% to 85% protein, from 5% to 10% fat, and from4% to 10% carbohydrate.
 7. The food product of claim 1 wherein themolded wafer is made utilizing a specialized batter, with greater than25% solids dry weight protein, with a mass balance solids to water ratiobetween 1.00:0.500 and 1.00:4.00, not including any added fats orlecithin in the mass balanced batter.
 8. The food product of claim 7wherein the batter has a greater than 30% protein solids dry weight, andhas a viscosity of less than 12,000 centipoise (cP) but greater than 200cP.
 9. The food product of claim 8 wherein the batter includes one ormore proteinaceous materials selected from the group of proteinaceousmaterials consisting of whey protein isolate, modified wheat proteinisolate, gluten, soy protein isolate, whey protein concentrate, texturedwheat protein, textured vegetable protein, single cell protein,instantized whey protein isolate, instantized whey protein concentrate,milk protein concentrate, milk protein isolate, instantized milk proteinisolate, soy protein concentrate, instantized soy protein, hydrolizedcollagen, gelatin, hydrolyzed gelatin, rennet casein, acid casein, eggprotein, caseinates, instantized caseinates.
 10. The food product ofclaim 1 wherein the molded wafer food product is made in a pressuremolding system, utilizing a heated hinged double-plate mold, attemperatures less than 500° F. but greater than 100° F.
 11. The foodproduct of claim 1 wherein the molded wafer food product is made in apressure molding system, utilizing a heated drum mold, at temperaturesless than 500° F. but greater than 212° F.
 12. The food product of claim1 wherein the molded wafer food product is made from a proteinaceousbatter with a viscosity less than 12,000 centipoise (cP) but greaterthan 200 cP.
 13. The food product of claim 12 wherein the wafer is madefrom a proteinaceous batter with a viscosity less than 5,000 cP butgreater than 500 cP.
 14. The food product of claim 1 is a molded wafer,wafer cone, waffle, or cookie.
 15. The food product of claim 1 is amolded wafer, wafer cone, waffle, or cookie utilized to make one or moreproducts selected from the group of products consisting of flavoredwafers, layered wafer bars, enrobed wafer bars, flavored wafer bars,sandwich wafer snacks, proteinaceous inclusion ingredients, fabricatedwafer inclusion bars/cookies/candies, crème filled wafer products, wafercone products, wafer confections, wafer cookies, and pizzelle wafercookies, breakfast waffle food, or Chinese fortune cookie-like product.16. The food product of claim 1 wherein one or more of the proteinaceousmaterials are crosslinked or hydrolyzed utilizing chemical and orenzymatic agents.
 17. The food product of claim 1 wherein one or more ofthe proteinaceous materials are bridged utilizing chemical and/orenzymatic bridging agents.